5 Ingredients or Fewer

Hot Fudge Coconut Walnut Ice Cream

July 24, 2015
0 Ratings
Photo by Jenny Barrett
  • Serves 8
What You'll Need
  • 14 ounces coconut cream
  • 14 ounces sweetened condensed milk
  • 2 tablespoons hot fudge sauce
  • 2 tablespoons sweetened coconut flakes, toasted
  • .25 cups walnuts, toasted and coarsely chopped
  1. Refrigerate the can of coconut cream overnight. Pop your mixing bowl and whisk in the freezer while you're at it.
  2. Whip the coconut cream on high until you get to stiff peaks.
  3. Gently fold in the sweetened condensed milk until just blended.
  4. Pour the mixture into a loaf pan.
  5. Swirl hot fudge sauce into the mixture, a little at a time. The hot fudge will be denser than the mixture, so it might sink a little. The key is to use just a bit at a time.
  6. Top with some walnuts and shredded coconut.
  7. Freeze for 24 hours or more.
  8. Enjoy!

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